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Pork shish kebab in beer is soft and juicy on the grill

Beer-Marinated Pork Shish Kebab (Soft and Juicy off the Grill)

No one can resist it! Appetizing, unforgettable, and dead simple. Today we're making shish kebab in beer. Yes — not with beer, but marinated right in it. The kebab comes out wonderfully tasty!

irinaVic

Recipe author

Pork shish kebab in beer is soft and juicy on the grill

Composition / ingredients

Servings:

Pork (neck)

1.5

Beer (light)

0.5

Onion

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 11 g

Fats 48 % 13 g

Carbohydrates 11 % 3 g

179 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

The ingredients.
Step 2:

Rinse the chilled pork under cold running water, then cut it into long strips and finally into neat cubes. Once it's cut, season with salt and pepper and toss it all together in a bowl.
Step 3:

Now peel the onions and grate them.
Step 4:

Add the grated onion to the bowl with the meat and mix.
Step 5:

Next comes the key ingredient of this recipe — the beer. Pour it into the bowl with the meat, but do it carefully and gradually, stirring as you go. Judge how much beer you want the meat to soak up; ideally the pork shouldn't be swimming in it. Cover the bowl with a lid and let the meat sit at room temperature for an hour. After that, move it to the refrigerator and leave it there for about half a day.
Step 6:

Thread the marinated pieces of pork neck onto skewers and grill them over hot embers. Turn the kebab now and then, check it regularly for doneness, and sprinkle it with a little water so it stays moist and doesn't scorch or dry out.
Step 7:

Serve with a vegetable salad. Enjoy!

You don't even need a proper grill, especially if you're cooking outdoors. One last reminder: turn the kebab now and then, check it regularly for doneness, and sprinkle it with water so it stays moist and doesn't scorch or dry out.